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A simple yet gourmet pork recipe from Italy: the meat, braided, keeps better the intense taste of balsamic vinegar
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Italian
Cut two pork filets in half lengthwise, and then again in three strips, starting a bit below the top so the three strips are joined above.
At this point, begin braiding the three strips, securing them with a toothpick.
Then flour the filet.
Cook in a pan with extra-virgin olive oil and butter on both sides.
Add salt and pepper.
A few minutes before the meat is done cooking, add the Traditional Balsamic Vinegar from Reggio Emilia.